Singapore-Style Noodles

Ingredients

• 5 slices bacon cut into 1-inch pieces
• 1 cup julienne-cut bell pepper red ()
• 0.3 teaspoon pepper black
• 5 teaspoons canola oil divided
• 2 teaspoons sriracha (such as Lee Kum Kee)
• 0.1 teaspoon coriander seeds 
• 0.3 teaspoon cumin seeds 
• 1.5 teaspoons ginger fresh divided grated peeled
• 1 cup pieces green onions (1-inch)
• 0.1 teaspoon ground pepper red
• 1 tablespoon hoisin sauce 
• 2 tablespoons soya sauce low-sodium
• 0.1 teaspoon mustard seeds 
• 5 ounces vermicelli uncooked
• 1 tablespoon rice wine vinegar 
• 0.3 teaspoon salt divided
• 1 pound tail-on shrimp deveined peeled

Equipment

• bowl
• frying pan
• baking sheet
• broiler
• slotted spoon

Directions

1. Soak noodles in warm water 2 minutes.
2. Drain well.
3. Combine cumin, coriander, mustard seeds, and clove in a spice or coffee grinder; pulse until finely ground. Stir in red pepper.
4. Preheat broiler.
5. Combine green onions, 2 teaspoons oil, and bacon.
6. Place onion mixture on a rimmed baking sheet coated with cooking spray. Broil 5 minutes.
7. Add shrimp to mixture; toss. Arrange shrimp in a single layer. Broil 5 minutes or until shrimp and bacon are done.
8. Transfer mixture to a bowl using a slotted spoon. Stir in black pepper and 1/8 teaspoon salt.
9. Combine cumin mixture, remaining 1/8 teaspoon salt, soy sauce, vinegar, hoisin, chili garlic sauce, and 1/2 teaspoon ginger.
10. Heat remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat.
11. Add bell pepper to pan; saut 2 minutes.
12. Add remaining 1 teaspoon ginger; saut 45 seconds.
13. Add to shrimp mixture.
14. Return skillet to medium-high heat.
15. Add soy sauce mixture and noodles; cook 1 minute or until thoroughly heated, tossing to coat.
16. Place about 3/4 cup noodles on each of 4 plates. Top each serving with about 1 cup shrimp mixture.
17. Serve immediately.